Tag Archives: The Bruery

Season 4, Episode 19 – Every beer on the show this week came from a can, and boy are they good.

Canned IPA has really taken off here in southern California. One could reasonably say that nearly every brewery has hopped on the Hazy IPA train (pun intended), which in our opinion, is great. This week, we’ve got a mix of New England-inspired IPA, some IPA from The Bruery (yes, you read that correctly), and some tart fruit whalez from Bottle Logic Brewing and Keymaster Games.

Beers from Offshoot Beer Co, The Alchemist, and Bottle Logic Brewing

I (John) think I speak for the rest of the guys when I say that IPA from The Bruery has been a long time coming. They’ve resisted the SoCal IPA craze since their opening in 2008, yet produced one of the best India Pale Lagers in the area, Humulus Lager, which was only on draft at the tasting room in Placentia, California. It’s like they were teasing their customers with this beer. Humulus Lager was proof that The Bruery could brew a great IPA, er, IPL, while maintaining their Belgian inspired beer credibility. Well, The Bruery has finally brewed IPA, but they couldn’t brew it under the name of The Bruery (they said they’d NEVER brew an IPA…), so they made a new brand just for these styles of beer and named it Offshoot Beer Co..

Along with Offshoot Brewing Co. beers, we’re drinking some freshies from Bottle Logic Brewing, as well as a beer from The Alchemist by way of 4B listener Robert Perry.

BREW THE SHIT OUT OF IT.

Want to watch the unedited, live video recording of this episode? Check it out:

This week on the show, we’re drinking eight beers from Bruery Terreux in celebration of The Bruery opening a second tasting room in Anaheim, California on July 8, 2016!

Beer from Bruery Terreux

For those not in the know, Bruery Terreux is what The Bruery is branding their sour, funky, and wild line of beers. The beers are all brewed at The Bruery’s brewery, but the wort that is destined to become a Terreux beer is shipped over to the Terreux facility where it’s fermented, inoculated, barreled, etc. This keeps bacteria and bugs away from The Bruery’s “clean” (non-wild, Saccharomyces fermented) beers. Greg wrote an article about the opening of Terreux: Check it out!

The beers on the show this week represent a fairly wide range of what Bruery Terreux is doing. While they’re not all hits, they represent what The Bruery and Bruery Terreux is all about: pushing the boundaries and running wild (pun intended) with creativity.